MEAT BALL CHOWDER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–meat balls—–
2 lb Ground lean beef
2 tb Milk
2 ts Salt
1/8 ts Pepper
2 Eggs — slightly beaten
3 tb Flour
1/4 c Parsley — finely chopped
1/3 c Fine cracker crumbs
1 tb Salad oil
—–chowder—–
6 c Water
46 oz Tomato juice
6 Beef bouillon cubes
4 Cut into eights
6 Carrots — sliced
3 Celery — sliced
3 md Potatoes — peeled diced
1/4 c Uncooked rice
1 tb Sugar
2 tb Salt
2 Bay leaves
1 t Marjoram
2 cn Mexicorn — (12 oz. each)

Recipe by: Kimberly Long Meat
Balls: To make meatballs combine all ingredients
except oil; mix thoroughly. Form into balls about the
size of walnuts (40-50 balls). Heat oil and brown
balls lightly.

Chowder: In a 8-10 quart kettle bring all ingredients
except Mexicorn to a boil. Reduce heat and simmer 30
minutes, adding Mexicorn for last 10 minutes. Add
browned meat balls. Makes 6-7 quarts.

Namaste

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1/2 cup butter
2 T. grated lemon rind
1/2 cup lemon juice
1 1/2 cups sugar
3 whole eggs
3 egg yolks

In top of a double boiler, melt the butter. Stir in lemon rind, juice
and sugar. Beat the eggs and yolks together until thick; blend into
lemon mixture. Cook, stirring constantly, over hot water until mixture
is very thick. Chill before using.

Source: 1957 Woman’s Day Collector’s Cookbook

Cocktail Weiner Sauce

Recipe By : Laurie Hafner lhafner@vaxa.weeg.uiowa.edu
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves Mc
Meats Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
300 g jar of chili sauce
400 g can cranberry jell
1 small onion — chopped
1 Tbsp lemon juice
2 Tbsp brown sugar

1. Heat sauce in saucepan until well mixed.

2. Pour over weiners in crockpot and cook on low for 4 hours.

Author’s Notes:
I just made them this weekend. My recipe is as follows:

I boiled my little smokies in water for 2-3 min to reduce the amount of
grease.

Difficulty : very easy.
Precision : measure the ingredients.

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Title: Christmas Stollen
Categories: Diabetic, Breads/bm, Nuts/grains, Fruits, Holidays
Yield: 15 servings

Ingredients: 1/2 c Flour
1/2 c Raisins, dark or golden 1/2 c Margarine
1/4 c Dried Apricots, chopped 2 tb Sugar
1/4 c Unsweetened Apple Juice 1/4 ts Salt
-=OR=- 1/4 ts Almond Extract
1/4 c Rum 1 ts Lemon Rind, grated
1 pk (or 1 tb) Active Dry Yeast 1 c To 1-1/2 cup Flour
1/3 c Milk, heated to lukewarm 1/2 c Sliced Blanched Almonds
-(105 to 110 degrees) 1/2 c Low-Sugar Apricot Preserves

Directions:

Combine the raisins, apricots and apple juice (or rum) in a bowl.
Let soak overnight or for at least 4 hours. Combine the yeast, milk
and the 1/2 cup of flour in a bowl. Mix until smooth and the mixture
looks like think mashed potatoes. Cover the bowl with a damp cloth
and let rise in a warm place for 10 minutes, or until doubled in bulk.

Meanwhile, cream the margarine, sugar, salt, almond extract and lemon
rind. Beat in the yeast mixture and 1-1/4 cups of the flour. Turn
the dough out onto a lightly-floured surface and knead in about 1/4
cup more flour, or until the dough is soft. Knead for 3 minutes.
Put in a greased bowl, cover with a damp towel and let rise in a warm
place until doubled, about 1-1/2 to 2 hours.

Once the dough has doubled, knead in the raisin mixture and almonds.
Knead until well mixed. Roll the dough into a rectangular 12- by
6-inch shape. Roll up jelly roll fashion. Place on a lightly-oiled
baking sheet and let rise about 30 minutes. Bake in a 375-degree
oven for 25 to 30 minutes, or until golden brown.

Cool partially on a wire rack. Glaze the cool but not cold stollen
with the apricot preserves. Serves 15

One Serving = Calories: 162 Carbohydrates: 23 Protein: 2 Fat: 7
Sodium:
116 Potassium: 121 Cholesterol: 0

Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange

MMMMM

SLOPPY JOE

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Vegetarian Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion, chopped
4 Garlic cloves, minced
1 tb Vegetable oil
3 lg Mushrooms, chopped
1 lg Carrot, grated
1/2 tb Parsley
1/2 lb Tofu, crumbled
2 ts Tamari
3 tb Tomato sauce

Saute onion garlic in oil till transluscent. Add
pepper, mushrooms, carrot parsley. Stir fry briefly
add tofu, tamari tomato sauce. Cook till well
heated through. Stuff into pita bread serve.

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Title: Jellied Fruit Soup
Categories: Soups, 1941
Yield: 6 servings

1 c Orange juice
1 c Pineapple juice
1 pk Sweetened lemon flavored
-gelatin

Heat fruit juices to boiling. Add gelatin. Stir until dissolved.
Pour into a shallow oblong mold. Chill until firm. Cut in small
cubes. Serve in bouillon cups with crisp crackers. 6 servings.

The Household Searchlight

MMMMM

Title: Oyster Stew
Categories: Fish/sea, Soups/stews, Appetizers, Londontowne
Yield: 6 servings

1 pt Shucked oysters, with liquor 1 x Salt/pepper to taste
1 qt Milk 1 x Seafood seasoning
(optional)
1/4 c Butter

Cook oysters in their liquor until edges just begin to curl. Add milk,
butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve
immediately (for an extra “zip”, sprinkle seafood seasoning on each
serving).

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Banana Oatmeal Cookies W/ Banana Frosting

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Butter Flavor Crisco
1 cup Sugar, brown — firmly packed
1 Egg
1 cup Bananas, mashed — ripe
2 to 3 medium
1 3/4 cups Oats, quick — NOT instant or
old fashioned
1 1/2 cups Flour — all purpose
1 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Baking soda
1/4 teaspoon Nutmeg
1/2 cup Walnuts — coarsely chopped
—–FROSTING [ OPTIONAL—–
2 tablespoons Butter Flavor Crisco
1/4 cup Bananas — mashed
1 teaspoon Lemon juice
2 cups Sugar — confectioners
Walnuts — finely chopped opt.

Preparation Time: 20 Minutes Bake Time: 15 to 17 Minutes
1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco.
Set aside.

2. Cream 3/4 cup Butter Flavor Crisco and brown sugar in large bowl at medium
speed of electric mixer until well blended. Beat in egg. Add 1 cup mashed
bananas. Mix until creamy.

3. Combine oats, flour, salt cinnamon, baking soda and nutmeg. Stir into
creamed mixture. Mix in 1/2 cup nuts. Drop 2 level measuring tablespoonfuls of
dough into a mound to form each cookie. Place 2 inches apart on baking sheet.

4. Bake at 350 for 15 to 17 minutes. Cool 1 minute on baking sheet.
Remove to cooling rack. Cool completely.

5. For frosting, Cream 2 tablespoons Butter Flavor Crisco, 1/4 cup mashed
bananas and lemon juice. Add confectioners sugar. Beat until smooth. Frost
cooled cookies. Sprinkle with finely chopped walnuts, if desired.

Makes 5 dozen 2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 37.
Shared by: David kNight

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Title: Baked Tuna Pie
Categories: Main dish, Casseroles
Yield: 6 servings

1 c All-purpose flour
1/3 c Enriched Corn Meal
— (Aunt Jemima or Quaker)
3/4 ts Salt (optional)
1/3 c Vegetable shortening
-OR- margarine
1/4 c Cold water
10 oz Frozen chopped broccoli
— thawed
13 oz Evaporated milk
1 cn Tuna (6-1/2 or 7-oz. size)
— drained, flaked
1/4 c Grated parmesan cheese
1/2 ts Dillweed

Heat oven to 350 F. Combine flour, corn meal and 1/4 teaspoon salt. Cut
in shortening until mixture resembles coarse crumbs. Add water, 1
tablespoon at a time, stirring lightly with fork until mixture forms a
ball. On lightly floured surface, roll out pastry to form 12-inch circle.
Fit loosely into 9-inch glass pie plate; trim. Turn edges under; flute.

Place broccoli between layers of paper towels. Pat gently to absorb
excess water. Combine broccoli, remaining 1/2 teaspoon salt and remaining
ingredients; mix well. Pour mixture into pastry shell. Bake 50 to 55
minutes or until knife inserted in center comes out clean. Let stand 10
minutes before serving. Serve with lemon wedges, if desired.

NUTRITIONAL ANALYSIS per serving:
* calories 356
* carbohydrates 31 g
* protein 22 g
* fat 16 g
* calcium 291 mg
* sodium 210 mg
* cholesterol 160 mg
* dietary fiber 3 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: VEGGIE ENCHILADAS
Categories: Vegetarian, Vegan, Tex-mex, Main dish
Yield: 4 servings

8 Corn tortillas, soft
4 tb Olive oil, divided
1 1/2 c Onions; chopped; divided
2 Garlic cloves; chopped;
–divided
2 c Tomatoes; chopped
1 c Tomato sauce
Tabasco sauce
1 1/4 ts Chili powder; divided
1 tb Maple syrup
1/4 ts Cumin
1 cn Pinto beans; mashed (16 oz)
1 cn Black olives (small can)

Have tortillas on a flat surface for filling. Heat 2
tablespoons oil in large skillet. Cook 1 cup onions
and 1 clove garlic until soft. Add canned tomatoes,
tomato sauce, Tabasco sauce, chili powder, maple
syrup, dash salt and cumin.Cook and stir until well
mixed and heated through.

Heat remaining oil in another skillet; cook and stir
pinto beans, 1 clove garlic and 1/2 cup onion into
oil. Add olives, dash salt, 1 tsp chili powder. Add
some of the sauce mixture if beans are too thick.

Assemble echiladas by filling tortillas with 2-3 tbs
bean mixture. Place mixture on one edge of tortilla,
not in center. (It is easier to roll up.) Roll up
tortillas; place in shallow baking dish; cover wiht
sauce. Bake at 350 degrees for 30 minutes or until
bubbly. Makes 6-8 servings. Optional: Dot with cheesy
sauce made with nutritional yeast.

Favorite Vegetarian Recipes/STAR/MM by Dianne
Smith/DEEANNE

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